Green Peas Curry

My memories of green peas-whether you call it pattani or muttar-are hardly tied to chapathi.
Sure, chapathi and roti have many classic pairings-paneer curry, chicken, potato and what not.
But this curry? It holds a special place in my heart. It’s just as good with puttu, too!

No no… I’m not saying you should limit it to just chapathi or puttu.
This curry is friendly with almost anything on your plate.

It’s a thick gravy-based curry made with green peas, potatoes, tomatoes, and a few basic spices.
Since green peas are a protein-rich legume, this dish gives your breakfast a nice carb-protein balance-perfect for a quick, satisfying start to the day.

If you’re using dry green peas, make sure to soak them overnight so they cook soft and ready.
But if you’re lucky to get fresh peas, just go ahead and cook them directly-no soaking needed.

The best part? The recipe doesn’t need butter or cream to get that thick consistency.
It might look a bit loose at first, but give it about ten minutes-it thickens up just right.

Please note that!

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Green Peas Curry

Author: Ushadevi Cuisine: Kerala Courses: Curries & Side Dishes

Prep Time 10 mins Cook Time 20 mins Rest Time 6 hrs Total Time 6 hrs 30 mins

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cup Green Peas (soaked overnight)
• 1 Big Potato
• 1 Onion
• 1 Tomato
• 2 Carrot
• 4 Garlic cloves
• ¹⁄₂ teaspoon Turmeric powder
• 2 teaspoon Chilly Powder
• 1 Teaspoon Vegetable Masala
• 1 cup Grated Coconut
• Salt as required
• a handful Curry Leaves

Instructions

1. Firstly, Grind together grated coconut and vegetable masala with required amount of water and keep it aside
2. In a pressure cooker, cook all sliced vegetables with salt , turmeric powder and chilly powder
3. Mix coconut masala with cooked green peas mix
4. Finally, Let it boil & reach it till it reach the right consistency in medium flame
5. Remove from heat
6. Best with Roti, Chapati